ICE-CREAM STANDARDS 187 



to depend upon whether the consumer, the people as a 

 whole, consider ice cream to be frozen cream, or merely 

 a frozen delicacy with a creamy consistency. Many 

 ice-cream manufacturers maintain that the latter is the 

 case, and that there is no more necessity for a fat standard 

 for ice cream than there is for a fat standard for cream 

 gravy or creamed potatoes. They claim that since the 

 product is not necessarily purchased because of its food 

 value, there should be no standard for the amount of 

 nutrients contained therein. But if the first-mentioned 

 definition holds, then the fat standard for ice cream is 

 perfectly just and legitimate. However, under any con- 

 ditions, it seems hardly fair to the consumer or to the 

 manufacturers to sell a product containing 7 per cent 

 of butter fat under the same name as that containing 

 14 per cent of butter fat. 



If another material (milk) is used in the manufacture 

 of a frozen product, an appropriate name should distin- 

 guish it from other frozen products, just as the name 

 " Water Ice " is used to distinguish that product from ice 

 cream. A frozen product made of milk can be manu- 

 factured and sold at a much lower cost than that made 

 of cream. Such a product could be called "Ice Milk." 

 The consumer might then obtain a cheap refreshment at 

 a proper price; and he may also, if he desires, obtain a 

 product of higher quality and be certain of getting it by 

 paying the higher price for the richer product, properly 

 called ice cream. 



In South Dakota, the i4-per-cent fat standard is being 

 enforced. Several cases were brought to the attention 

 of the dairy inspection department in which some facto- 

 ries located in large cities were selling so-called ice cream 

 at a very low price. This product contained from 6 to 



